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The Best Fluffy, Easy, Gluten-Free & Keto Coconut Flour Pancakes

Close-up of a stack of three thick coconut flour pancakes, cut to show the texture, drizzled with maple syrup.
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You need these incredibly fluffy coconut flour pancakes for your next healthy breakfast. This easy, gluten-free recipe delivers a light, satisfying stack perfect for low-carb or keto diets.

Ingredients

Scale
  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/4 cup unsweetened almond milk (or dairy-free milk)
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon granulated sweetener (optional, for low-carb/keto)
  • Pinch of salt
  • Butter or oil for the griddle

Instructions

  1. Combine the coconut flour, baking powder, and salt in a medium bowl. Whisk them together well to break up any clumps.
  2. In a separate bowl, whisk the eggs, almond milk, and vanilla extract until fully blended. If you are using sweetener, add it now and whisk until dissolved.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. The batter will be thick; this is normal for coconut flour. Let the batter rest for 5 minutes so the flour can fully absorb the liquid.
  4. Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with butter or oil.
  5. For each pancake, drop about 2 tablespoons of batter onto the hot griddle. Use the back of the spoon to gently spread the batter into a round shape, about 3 inches wide. These pancakes do not spread much on their own.
  6. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.
  7. Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whisk the yolks with the milk and vanilla, then fold the dry ingredients in. Whip the egg whites to soft peaks and gently fold them into the batter last.
  • If you want a slightly thinner batter, add 1 more tablespoon of almond milk, but do not add too much or the pancakes will lose their structure.
  • These pancakes are excellent for meal prep. Store cooled pancakes in an airtight container in the refrigerator for up to 3 days or freeze them.

Nutrition

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